Protein, tucked into a true confectionery experience.
Born from brigadeiro
Every Easter, I found the chocolate.
Then I glued the box shut.
I've been getting away with chocolate since I was a kid.
Growing up in São Vicente, Brazil, my mother hid the Easter chocolates every year, and every year I found them. I'd peel back the wrapping, take two or three pieces, and seal the box again with clear glue. The plan was flawless. My self-control was not.
But the chocolate I loved most was brigadeiro. We didn't have much money, and sweetened condensed milk, the heart of every brigadeiro, was a luxury we couldn't afford. So I made my own. I'd stand on a chair at the stove, slowly cooking milk and sugar until it thickened just right, then stir in the chocolate, watching the bottom of the pot so nothing burned. I'd roll each one by hand, cover it in sprinkles, and carry the plate outside. Then I'd eat them one at a time, slowly, usually with my eyes closed.
That obsession never left. Years later, my wife Lori and I started our first online chocolate venture, and it took off faster than we could keep up: more than 20,000 boxes in two months, most of them packed by hand in the middle of the night.
But there's another side of me. For almost thirty years, I've taken my health just as seriously as my chocolate. I kept wondering why I had to choose.
TRUVÉL is my answer. It's a real chocolate truffle with the creamy soul of brigadeiro and protein tucked inside, made for anyone who, like me, was never going to stop at one.
São Vicente → everywhere